The market was packed with people who made it their shopping destination for produce, fish, meats, bread and pastries last weekend. Local artisans sold a variety of items that included handmade soaps and candles.

The indoor market, 11 a.m. to 2 p.m., will continue through May 17, according to Kate Kilgallon of Hudson, market coordinator. There will be no market on Memorial Day weekend, she said.

The outdoor Canal District Farmers Market will resume May 31, rain or shine, in the parking lot near Kelley Square in Worcester.

The winter market fills a void until warmer weather and the beginning of the summer growing season. It is a successful venture that began with four vendors and now boasts more than a dozen each week, said Kilgallon. There is a waiting list of people who want to participate, she said.

Kilgallon said the winter market attracts more than 400 visitors a week. Last month, the market hit a record 600.

Amy Chace, who owns Crompton Collective, "an antique and artisan mall" located in the lower level of the Crompton Place building where the winter market is held, organized the farmers markets, according to Kilgallon.

Among the participants at the March 1 market:

A variety of root vegetables, meats and honey filled space occupied by Open Meadow Farm of Lunenburg. The vendor also brought boxes of apples from Flat Hill Orchard of Lunenburg.

Open Meadow Farm owners Charles and Robin Dance have participated in the market since Day One, said Kilgallon.

Robin Dance said the family has worked the farm six years, specializing in Black Angus beef and pastured pork that is available at the Mass Local Food Cooperative in Westminster and through the farm's online store and Meat Buyers Club CSA. Visit www.openmeadowfarm.com for more information.

Dance is a popular vendor, judging by the people who waited in line to talk with her about farm-raised meats.

Hartman's Herb Farm of Barre (www.hartmansherbfarm.com) offered a variety of herbs and plants. Lynn and Peter Hartman have owned and operated their business since 1975.

Three generations work on the family farm, which also includes a bed & breakfast and a dining facility that caters to weddings and special occasions.

Lynn Hartman sold her homemade frozen "Summer Pesto," which she said is "pesto without the pine nuts especially made for people with allergies."

Hartman brought several small tomato plants to the market. "We have to think warm weather," she said, pointing to the potted plants.

Larissa Molina and Ken Helinski of First Leaves Family Farm LLC in Whitinsville sold organic vegetable and herb microgreens. Tables lined with pots of delicate, lush green shoots formed a stunning show.

Several local chefs buy from the farm, and a few order specific plants to grow, said Molina. The distinctive flavors, colors and texture especially appeal to the chefs, she said.

The microgreens can be used in salads and soups and as garnishes for dishes. "People who juice also are devotees of microgreens," said Molina.

Visit www.facebook.com/firstleavesfamilyfarm or call (508) 266-0305 to learn more about the availability of the microgreens.

Oakdale Farms in Rehoboth included boxes of fresh kale with a variety of root vegetables in their space. Kale with its bright green color stole the show.

Bonnie Mochun of Sutton and her husband, Stephen, covered several tables with an assortment of breads, including focaccia and 10-grain. Their cannoli was a big hit with shoppers.

Mochun owns Center Bakery in Douglas, a commercial kitchen that provides breads and pastries to the wholesale market and for special events. Her clients include the Wine Vine in Worcester and Harvey's Country Store in Westboro.

"The indoor market is great, and I really enjoy being here," said Mochun.

A representative of Shayna B's Wheat-Free/Gluten Free Vegan Bake Shoppe in Ashford, Conn., said owner Christine Reed opened the business in 2007.

Shoppers at the market could purchase individually boxed pastries, and the representative said the company's cookies and scones are available through food service at Clark University in Worcester.

Owner Mary Beth Benison of CocoBeni Confections in Northboro brought some of her signature cupcakes to the market. And, of course, there were lots of other goodies from her shop.

Nonfood items included goat milk soap made by Terri Steiner, owner of Elzire's Acre in Princeton (info@elziresacre.com) and all-natural dog treats from Brittany & Gizmo of Gizzy Goodies. Visit www.facebook.com/gizzygoodies for information and a photo of the German shepherd dog that goes to the winter market.

Note: The outdoor Canal District Farmers Market in addition to Saturdays will include a market from 3 to 7 p.m. Thursdays from July 10 to Aug. 28.

For now, grab a coffee and enjoy the indoor market!

Worcester Restaurant Week continues through March 8.

Participating restaurants offer three-course meals for the fixed price of $23.14. Visit www.worcesterrestaurantweek.com for information about the event.

Look for seafood specials during Lent.

An easy way to cook fish is to bake it in foil, using this recipe from Mark Bittman, author of "How to Cook Everything" (John Wiley & Sons). It's a great book for seasoned and novice cooks.

Note: Individual portions can be refrigerated until you're ready to use them. You also can add thinly sliced potato, lemon, fennel or onion, or 1 seeded and diced plum tomato and olives to each fish package.

To assemble individual packages: Put a baking pan in the oven and heat it to 400 degrees. Take 4 sheets of aluminum foil (or parchment), each about 18 inches long and put one piece on top of the other. You will make four packages, using this recipe. Rub a piece of fish with some of the olive oil, season with salt and pepper and center it on a piece of the foil. Sprinkle with garlic and parsley and fold the foil over the fish, crimping the edges as tightly as possible. Put the packages in the baking pan for 15 minutes (or 8 minutes from the time it starts sizzling). Let sit for a couple of minutes before carefully cutting open the package. Remove the fish with a spatula, pour the juices over all, and serve with lemon wedges.

If you have a tidbit for this column, call (508) 868-5282. Send email to bhoulefood@gmail.com.